Description
These keto chaffle tacos are crispy, low-carb taco shells made from cheese and egg, filled with your favorite keto toppings for a delicious and satisfying meal.
Ingredients
2 large eggs
1 cup shredded mozzarella or cheddar cheese
1 tsp almond flour (optional)
1/4 tsp garlic powder or taco seasoning
Filling of choice: ground beef, shredded chicken, or shrimp
Toppings: avocado, lettuce, tomato, sour cream, cheese
Instructions
1. Preheat your mini waffle maker until hot.
2. Whisk eggs, cheese, almond flour, and seasoning in a bowl.
3. Scoop 2–3 tbsp of batter into the waffle maker.
4. Cook for 3–4 minutes or until golden brown and crispy.
5. Remove and shape into taco shell over wooden spoon between mugs.
6. Let cool and harden, then fill with desired keto toppings.
Notes
Add 1 tsp almond flour to enhance crispiness.
Use parchment paper when storing to avoid soggy shells.
Great with leftover taco meat or pulled pork.
Store chaffle shells in fridge up to 3 days, reheat on skillet.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Method: Waffle Iron
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 2 tacos
- Calories: 295
- Sugar: 1g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 115mg